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French Toast Cups with Eggnog Syrup

french toast cups with eggnog syrup recipeThis French Toast with Eggnog Syrup might just be the best thing that I have made in a long time. And that is saying a lot, because in my humble opinion, I make a lot of tasty stuff. I remember last holiday season my friend Kristen of Dine and Dish raving about her eggnog syrup recipe. She loved it, and was pouring hers over pancakes. Sounds delicious, doesn’t it? I put that little tidbit in the back of my brain and thought about it all year long. I knew that I needed to visit this syrup recipe when eggnog appeared in the stores again or if I happened to be fortunate enough to have some eggnog leftover. Well, my dear friend Kristen was right. This syrup is amazing. I would pretty much eat anything that this yellow deliciousness was poured over.

I really love French toast, but I don’t like making it the traditional way because I have to stand over the stove and watch everyone else eat. By the time I sit down, everyone is done and wants to get on with their day. For this reason, I am a big fan of a French toast casserole. I love that it can be made the night before and just baked off when you are ready for breakfast. I like a make ahead breakfast casserole. Everyone eats at the same time. I thought that individual servings would be cute so I used some heavy paper liners and baked them directly on a baking sheet. They spread a little bit, but I like how they turned out, just make sure to really spray the paper with cooking spray so they come out easily. This year I will be adding them to my Christmas morning breakfast menu. Usually I just make cinnamon rolls, but I don’t think that it would be fair for anyone to not include it, it is that festive and that good.

Today I am sharing how I enjoy the holidays instead of just survive the holidays over at breehester.com. Come over and say hi!

French Toast Cups with Eggnog Syrup

French Toast Cups:

4 cups half-and-half
2 cup brown sugar
1 Tablespoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla
Pinch of salt
6 Safe Eggs
1 cup chopped pecans
1/2 cup melted butter, cooled
12 sliced stale bread, cut into small cubes

Eggnog Syrup:

1/2 cup butter
3/4 cup eggnog
1 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 Tablespoon rum (optional)
1 teaspoon baking soda

french toast cups recipeWhisk together half-and-half, brown sugar, cinnamon, nutmeg, vanilla, salt, and eggs in a large bowl.

french toast cups recipeAdd melted butter and vanilla.

french toast cups recipeI had a few loaves of bread that I needed to use before they went stale. I used white, whole wheat, and cinnamon swirl. You can use whatever kind of bread you have around.

french toast recipeAdd the custard to the bread. Add pecans. Let stand for 10 minutes.

french toast muffin cups recipeFill muffin tins with paper liners (make sure you spray the inside with cooking spray) 2/3 of the way full. I used panettone wrappers that I had leftover from last year.

french toast casserole recipeBake in a preheated 350 degree oven for about 25 minutes. Let cool for a few minutes, then sprinkle with powdered sugar.

eggnog syrup recipeTo make the eggnog syrup, add the butter, eggnog, sugar, cinnamon, and nutmeg to a saucepan. Bring to a boil.

eggnog syrup recipeRemove from heat and add vanilla, rum, and baking soda.

french toast cups with eggnog syrup recipe

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**I am a Brand Ambassador for Safe Eggs, and have been paid for this post. All opinions are my own.**
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French Toast Cups with Eggnog Syrup


Ingredients

French Toast Cups:

  • 4 cups half-and-half
  • 2 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla
  • Pinch of salt
  • 6 Safe Eggs
  • 1 cup chopped pecans
  • 1/2 cup melted butter, cooled
  • 12 sliced stale bread, cut into small cubes

Eggnog Syrup:

  • 1/2 cup butter
  • 3/4 cup eggnog
  • 1 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla
  • 1 Tablespoon rum (optional)
  • 1 teaspoon baking soda

Instructions

  1. Whisk together half-and-half, brown sugar, cinnamon, nutmeg, vanilla, salt, and eggs in a large bowl.
  2. Add melted butter and vanilla. Add the custard to the bread. Add pecans. Let stand for 10 minutes.
  3. Fill muffin tins with paper liners (make sure you spray the inside with cooking spray) 2/3 of the way full. I used panettone wrappers that I had leftover from last year.
  4. Bake in a preheated 350 degree oven for about 25 minutes. Let cool for a few minutes, then sprinkle with powdered sugar.
  5. To make the eggnog syrup, add the butter, eggnog, sugar, cinnamon, and nutmeg to a saucepan. Bring to a boil. Remove from heat and add vanilla, rum, and baking soda.
  6. Pour over french toast cups.

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  1. steph@stephsbitebybite

    December 18th, 2013 at 9:03 am

    Not only are these so pretty but man they look so tasty. I don’t think one cup would be enough!

  2. bakedbree

    December 20th, 2013 at 9:35 am

    They are. The sauce is ah-mazing!

  3. Carol

    December 18th, 2013 at 9:42 am

    What super idea! I love French toast I live alone, but have cooked it for my niece who also love it and often is served it at summer camp. Isn’t that where most of us got to eat it? Because of the reason you mention, they are cooked and served in stages. Unless you use 4 frying pans at a time, or are a restaurant owner and can cook your family’s breakfast on the grill!

    So, it just occured to me, I have an electric sandwich maker, nice but at a cheap price of $20, it grills 2 grilled cheese sandwiches at a time(or ham and Swiss or whatever you wish). I wonder how this would work for French toast where only one slice of bread is used? I think it would be fine and I am going to make this for lunch!

    And, if a family had two of these they could make four French toast at a time. No messy clean up or chances of burning butter either!

    Also, I never thought about adding chopped nuts, what a great idea. I live in eastern Canada, maple walnut is a classic flavour combo native to the area.

    Thanks for your posts:)

  4. bakedbree

    December 20th, 2013 at 9:35 am

    If I make traditional French toast, I do it on a a large electric griddle. I bet the sandwich maker would work perfectly.

  5. Katrina @ WVS

    December 18th, 2013 at 2:46 pm

    This looks like suuuuch a good breakfast!

  6. bakedbree

    December 20th, 2013 at 9:33 am

    It is amazing! Christmas morning breakfast for sure this year!

  7. Kristen

    December 18th, 2013 at 4:32 pm

    This is such a smart idea to have the French Toast in little cups! LOVE it!

  8. bakedbree

    December 20th, 2013 at 9:33 am

    This sauce is amazing, thank you for the recipe!!

  9. Cindy

    December 18th, 2013 at 5:42 pm

    If I was to bake it in a pan what size would i use for this recipe?

  10. bakedbree

    December 20th, 2013 at 9:32 am

    9×13.

  11. Cindy

    December 20th, 2013 at 9:55 am

    thank you so much, I am making this for christmas morning. Merry Christmas to you and yours and hope to see lots more recipes in 2014.

    Hugs to you. 🙂

  12. bakedbree

    December 21st, 2013 at 4:19 pm

    Merry Christmas to you too Cindy!

  13. Turner

    December 18th, 2013 at 9:01 pm

    Wow that is a lot of half and half! I’m tempted to try this with 2% milk – it looks SO good.

  14. bakedbree

    December 20th, 2013 at 9:32 am

    I wouldn’t make it with 2%. I don’t eat this very often, and it is a special occasion food.

  15. Georgia @ The Comfort of Cooking

    December 19th, 2013 at 11:13 am

    Oh, now these just look irresistible! I don’t think I’d share!

  16. bakedbree

    December 20th, 2013 at 9:29 am

    I wouldn’t either. 🙂

  17. Lauren Keating

    December 19th, 2013 at 4:24 pm

    oh my goodness, Bree. These look amazing!!

  18. bakedbree

    December 20th, 2013 at 9:29 am

    This was one of the best things I have made in a long time. So good!

  19. varese moda donna

    December 30th, 2016 at 3:44 am

    I really love french toast and I finde very interesting this kind of version.
    I’m going to try to cook it asap!
    Thanks a lot
    moda donna varese

  20. bakedbree

    January 3rd, 2017 at 9:02 am

    I hope you like it. The sauce is my favorite part.

  21. consulente d immagine

    January 11th, 2017 at 12:01 pm

    Wow! It looks like it chould be amazing!
    So sweety and tasty.
    The pictures are so great. Your blog is always very inspiring!
    Thanks a lot!

  22. bakedbree

    January 24th, 2017 at 8:22 pm

    Thank you! I love this recipe so much. The syrup is DELICIOUS!

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